한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권2호
  • /
  • Pages.125-133
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성

Quality Characteristics of Pork Patties with Rosemary and Kimchi Powder during Cold Storage

  • 오비세 (성신여자대학교 식품영양학과) ;
  • 임양이 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 김현정 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과)
  • Oh, Bi-Se (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Yang-Iee (Department of Food & Nutrition, Sungshin Women's University) ;
  • Ko, Seong-Hee (Department of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Hyun-Jung (Department of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Department of Food & Nutrition, Sungshin Women's University)
  • 발행 : 2011.04.30
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초록

The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at $3^{\circ}C$ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.

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참고문헌

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피인용 문헌

  1. Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder vol.27, pp.3, 2016, https://doi.org/10.7856/kjcls.2016.27.3.509
  2. Quality Characteristics and Optimization of Korean Beef Patty with Addition of Allium victorialis var. platyphyllum vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.143
  3. Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder vol.27, pp.6, 2011, https://doi.org/10.17495/easdl.2017.12.27.6.635
  4. 자색당근 첨가가 돈육 햄버거 패티의 품질에 미치는 영향 vol.31, pp.3, 2011, https://doi.org/10.9799/ksfan.2018.31.3.345